Pasta di Giuliano
Suggested material offered in store
Ingredients
400g ziti or short pasta
600g ground veal
70g pancetta, thin julienne
80g salami, diced
1 onion, minced
1 clove garlic, crushed
1 carrot, finely chopped
1 stalk celery, finely chopped
200ml Stefano's Arrabbiata sauce
100ml white wine
2 tbsp fresh parsley, chopped
125g ricotta, strained
4tbsp grated parmesan
Salt and pepper
Preparation
In a 28cm Julienne pot, brown the onion and the garlic
Add the carrot and celery
Then add the pancetta and veal
Let cook for 5 minutes or until the water has evaporated
Add the wine and let evaporate.
Then incorporate the tomato puree
Salt and pepper to season
Reduce heat and let simmer for 25 minutes adding some stock if necessary
Boil the pasta in salt water and drain when it’s al dente
Add the pasta to the sauce and add the parsley.
Place a portion per person in a pasta bowl with a sprinkle of diced salami, a dollop of ricotta and some parmesan to taste.
Yield
4 servings.
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